Program Schedule

Tuesday June 14^th

7:30 am	Light, Healthy New England Breakfast 10th Floor Campus Center
8:30 am	General Session What to Eat Next: Five Food Issues That Involve Us All John will discuss 5 key issues that he feels food service professionals should reflect in their operations. On this list are: 1. Good Meat 2. Sustainable Fish 3. GMO's 4. Know your Farmer/Know your Food 5. The Rise of Spice (and the decline of salt) Presenter: Chef John Ash 11th Floor Campus Center
8:50 am	Presentation Beans: On Trend and on Budget Erik Henry, Director of Foodservice for Bush Brothers & Company, will discuss how beans can be used to not only add culinary flair to your menu, but will help keep you on track with your budget. And, they’re on trend! Presenter: Erik Henry, Bush Brothers & Company 11th Floor Campus Center
9:20 am	General Session Olive Oil: Sweet and Savory All these years, we've blessed Tuscany as the very heart and soul of extraordinary olive oil production in the world. But the world has gotten a lot smaller and these days the production has not only spread throughout the Mediterranean basin but due to popular demand, throughout the world. Today, top-notch olive oil is also being produced in California, Australia, South America and North and South Africa Olive oil, the healthiest cooking medium in the world, is also the most versatile. We use olive oil every day in vinaigrettes, for making and showing off bruschetta, drizzled into soup or onto vegetables, for making mayonnaise, and for cooking meat, fish and poultry. Who would ever have thought that olive oil would and could be used in sweet applications as well? Take the famous Provencal olive oil cake, the olive oil cookies made by Ines Rosales in Andalusia, Spain, chocolate mousse drizzled with fruity virgin olive oil in Barcelona or pineapple sorbet drizzled with olive oil and fleur de sel in the Basque region of northern Spain. Just last week, on a trendy San Francisco restaurant menu, Zero, Zero, they had vanilla soft serve ice cream drizzled with California olive oil. Presenter: Chef Joanne Weir 11th Floor Campus Center
9:40 am	General Session Contemporary Indian cooking My philosophy on healthy eating has always been to have a combination of food groups on a plate, more in keeping with an Indian Thali, that serves lentils, vegetables, grain and sometimes meat or chicken along with flavor enhancers such as chutneys. These three recipes that I am going to prepare for you are the contemporary way of creating the balanced quick, easy and balanced meal. Presenter: Chef Neela Paniz 11th Floor Campus Center
10:05 am	Break
10:30 am	General Session The Bear Facts about Cooking with Honey There will be a tasting of unusual honies to illustrate "terroir" flavors such as (tupelo honey, blueberry honey and smoke weed honey) compared to a honey blend which is pasteurized. I will also discuss how honey can be used as a sweetener which is more natural. Presenter: Chef Thomas Griffiths 11th Floor Campus Center
10:50 am	General Session Asian sauces Intro to the simple sauces that will impart big flavors Presenter: Chef Alexander Ong 11th Floor Campus Center
11:10 am	General Session Simple Food and Healthy Eating from the Japanese Kitchen Japanese meals excel in simplicity, healthfulness, ingredient quality and proper portion size. Some of the more important characteristics of Japanese meals are; 1) no dairy products, 2) limited use of cooking oil, 3) few spices, 4) significant use of fermented products, and 5) abundant use of vegetables, grains and seafood. Adding more Japanese flavorings to the dishes served in US campus cafeterias greatly benefits the wellbeing of the students. The preparation of classical traditional Japanese dishes in American cafeteria kitchens remains difficult because of the use of still unfamiliar ingredients such as kelp and fish flakes, and the involvement of unfamiliar preparations, such as dashi stock. In this demonstration Hiroko Shimbo specifically has selected traditional Japanese dishes which can be easily prepared with only small, key and easily available Japanese ingredients and popular, readily available ingredients used in every American kitchens. Hiroko Shimbo will demonstrate two dishes. These dishes, because they were originally derived from Western cuisine are already appealing in to an American audience, and Hiroko will offer special key ways to “re-Americanize” them to make them even more successful for both the kitchen and the diners in an American university cafeteria environment. Presenter: Chef Hiroko Shimbo 11th Floor Campus Center
11:35 am	Presentation SimpliFRY Your Foods Learn about how Bunge oils simplify all aspects of your food service needs by being versatile and a healthier alternative. Presenter: Bunge Oils 11th Floor Campus Center
11:55 am	Presentation Taste and the Tongue Presenter: Ryan Baxter, Kraft Foodservice 11th Floor Campus Center
12:25 pm	Round Table Moderator: Gregg Wallis, On Campus Hospitality 11th Floor Campus Center
1:15 pm - 2:30 pm	Reception and Sponsor Showcase Campus Center Auditorium 1st Floor Campus Center
2:45 pm – 5:45 pm	Workshop: Simple, delicious (and also happen to be healthful) Japanese dishes from Hiroko's Kitchen In this Workshop Hiroko Shimbo offers recipes the can expand the horizon of attractive Japanese menu items in a university Cafeteria. Attendees will learn and master how to transform Yoshoku dishes (“Japanized” Western dishes that entered Japan in the early 20th century) into American student-friendly, simple, delicious and healthy cousins. These are dishes that came to Japan with the opening of the country to Western ideas and were transformed by Japanese cooks to accommodate Japanese tastes and dining styles. Now, while preserving the unique flavor and texture additions that came from Japan, we “re- Americanize” these delicious foods for ease of preparation and presentation to an American audience. Don't confuse this with “fusion” or “confusion” cooking. This is real Japanese food for preparation in your kitchen for the diners at your restaurant. Come to learn more about these fascinating historic cross-cultural food transformations, and enjoy preparing and tasting these new ideas and flavors from Hiroko's Japanese kitchen. Presenter: Chef Hiroko Shimbo Berkshire Dining Commons Workshop: You Won't Miss the Meat! This workshop will focus on vegetarian dishes rooted in the traditions of California Cuisine. We know that we are supposed to be eating at least 9 servings of fruits and vegetables a day (don't we?). The aim of this workshop is to provide ideas for dishes that will encourage your student diners to come away from the table excited with the bold flavors and satisfied and happy without any meat on the menu. Presenter: Chef John Ash Berkshire Dining Commons Workshop: Asian Stealth health techniques In this workshop you will learn how to substitute healthy ingredients into everyday favorites without sacrificing flavor or authenticity. You will also learn why Asian food is the perfect food for Vegan and Vegetarian stations. Chef Jet Tila will take you on an exploration of flavors to make your Asian menu stealth healthy! You will learn the tricks and techniques to make amazingly flavorful healthy food. Non Vegetarians and Vegans will be not believe they are eating non meat versions of classic Asian dishes. Presenter: Chef Jet Tila Berkshire Dining Commons Workshop: A Taste of Honey Fun and Creative Recipes with Seasonal Honey Varieties Presenter: Chef Thomas Griffiths 11th Floor Campus Center Workshop: Malaysian Cuisine We will make 5 sauces & present 5 dishes with these sauces. Emphasis will be on techniques & balancing the components. Presenter: Chef Alexander Ong Berkshire Dining Commons Workshop: Light and Healthy Mexican Cuisine Presenter: Chef Roberto Santibanez Hampshire Dining Commons Workshop: Rotis, Raitas and Chutneys Flat breads, Raitas, yogurt relishes and Chutneys Presenter: Chef Neela Paniz Berkshire Dining Commons Workshop: Fresh and Spicy With today's emphasis on healthy and flavorful eating , one of the best combinations is working with fresh herbs and fresh Chiles,I will demonstrate the techniques of working with fresh chiles and the flavor combinations that work with fresh herbs ,we will make both traditional and modern Southwest flavor compositions .From simple salsas to complex sauces .The chiles will be working with will be New Mexican Green, Chile, Anaheim, Serano, Jalapeno, Poblano, and Habanero Presenter: Chef Mark Miller Berkshire Dining Commons Workshop: Garlic Tomatoes and Olive The ingredients of the Mediterranean are known to be both healthy and flavorful. Garlic, tomatoes and olive oil are no exception. The three staff-of-life foods are the cornerstone of the famous Mediterranean diet. In this workshop, we'll explore these quintessential Mediterranean ingredients and cook with all three to make simple, approachable, healthy and delicious recipes. The best part, these three ingredients are full of flavor which we will discover while cooking together in this workshop. Presenter: Joanne Weir Hampshire Dining Commons Workshop: To chafe or not to chafe? The do's and don'ts of food presented in chafing pans This workshop will focus on hot buffet food presentation for large food service operations. During this hands on work shop participants will explore new ways of presenting food in unique and unconventional ways. Focus points such as: Sensible food choices, Portion control, Moisture control, Texture preservation, Eye appeal and presentation, Equipment choices, selections and set-ups Presenter: Chef Rainer Heinerwadel Berkshire Dining Commons
6:30 pm	Clam Bake Enjoy a New England summer tradition featuring lobsters, chowder, steak and live music. Lawn outside of Campus Center
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